Publication: Health Potential of Chia (Salvia hispanica L.) SeedsDerived α-linoleic Acid and α-linolenic Acids: A Review
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2021-07-08
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European Journal of Agriculture and Food Sciences
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Abstract
The desirability of functional foods proceeds alongside non-communicable
epidemic; diabetes, cardiovascular diseases, obesity and interrelated risk
factors. Consequently, research on chia seeds (Salvia hispanica L.) has
increased not only as seeds but also as oil due to their rich functional and
nutritional proprieties. Chia seed is rich in essential fatty acids such as αlinolenic (ALA) and α-linoleic acids (LA) with ALA being the biological
precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
ALA is a plant-based essential omega-3 polyunsaturated fatty acids that must
be obtained through the diet since humans do not possess the enzymes to
synthesize the compound. The objective of this review was to identify the
beneficial effects of chia seeds derived ALA and LA on human health. From the
articles reviewed; it was observed that ALA and LA from chia seed could offer
benefits for example; anti-obesity, improvement in glucose homeostasis, athletic
performance, and anti-cholesterolemic effects and maintenance of healthy
serum lipid level. Furthermore, some articles reported anti-inflammatory, antiproliferative and apoptotic effects and anti-oxidant activity, which could
strengthen the prevention of chronic diseases. Although these benefits are
appealing to humans, mechanistic cell culture and animal models are required
to enhance our knowledge on their mode of action.
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Health potential, chia, α –linoleic, α-linolenic acids, polyunsaturated fatty acids.